2 c. sugar
2 c. warm light cream
1 c. corn syrup
1/2 tsp. salt
1/3 c. butter
1 tsp. vanilla
1 c. broken Brazil nuts

Mix sugar, 1 cup of the cream, corn syrup and salt in large heavy saucepan. Cook, stirring about 10 minutes. Add remaining cream, very slowly so mixture does not stop boiling. Cook 5 minutes longer. Stir in butter, 1 tsp. at a time. Cook slowly, stirring until 248 degrees on candy thermometer. Remove from heat; add vanilla and nuts. Mix gently.

Pour in buttered 8x8x2 inch pan and cool. Turn out on cutting board and cut in 3/4 inch squares. Wrap in waxed paper. Makes 2 lbs. of candy.